Zeytinyagli Pirasa (Turkish Braised Leeks with Carrot and Rice)

Name: Zeytinyagli Pirasa (Turkish Braised Leeks with Carrot and Rice)
Total time: 50 min
Cuisine: Turkish
Ingredients: 800g leeks, trimmed and cut into 3 cm pieces; 2 carrots, sliced into rounds; 1 onion, sliced; 4 tbsp olive oil; 50g long grain rice, rinsed; 1 tbsp tomato purée; 1 tsp salt; 1 tbsp lemon juice; 250ml hot water; 2 tbsp fresh dill, chopped

Leeks and carrots slowly braised in olive oil and lemon with a little rice, served cold or at room temperature as a Turkish meze.

Time50 min
LevelEasy
Costabout £0.74 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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800 gleekstrimmed and cut into 3 cm pieces
2carrotssliced into rounds
1onionsliced
4 tbspolive oil
50 glong grain ricerinsed
1 tbsptomato purée
1 tspsalt
1 tbsplemon juice
250 mlhot water
2 tbspfresh dillchopped

Method

1
Wash the leeks very well in a bowl of cold water to remove grit, then drain.
2
Heat the oil in a wide pan and cook the onion for 5 minutes until soft. Stir in the tomato purée for 1 minute.
5 min
3
Add the carrots, leeks and rice. Pour in the hot water and add the salt.
4
Cover and simmer gently for 30 minutes, until the leeks are very soft and the rice is cooked. Add a splash of water if it dries out.
30 min
5
Stir in the lemon juice and let it cool in the pan for 15 minutes.
6
Serve warm or cold, scattered with dill.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.